Rhubarb & star anise sorbet
Homemade sorbet can be rather solid, but you can create a scoopable one by adding vodka (which doesn’t freeze) and liquid glucose (which prevents crystallisation).
LOW GLUTEN FAT FREE MAKES about 500ml PREP 20 mins plus cooling and freezing COOK 20 mins
700g/1lb 9oz thin forced rhubarb, trimmed, rinsed and cut into 2cm/ long pieces 140g/5oz golden caster sugar 3 tbsp liquid glucose (I used Dr Oetker) 1 vanilla pod 2 star anise juice 1 lemon 1 tbsp vodka (optional)
1 Put the rhubarb in a saucepan and add the sugar, 75ml water and the liquid glucose. Scrape the seeds from the vanilla pod and add to the pan (with the pod) along with the star anise. 2 Place over a medium-high heat and bring to the boil, stirring occasionally. Reduce the heat slightly and cook for 15 mins until the sugar has dissolved and the fruit is soft and starting to break down. Remove from the heat and fsh out the vanilla pod and star anise. Purée in a blender. 3 Pour the mixture through a fne mesh strainer, removing any remaining stringy bits of rhubarb. Transfer to a jug and stir in the lemon juice and vodka, if using. Cover and put in the fridge until fully chilled before churning inan ice cream machine, according to the manufacturer’s instructions. Scrape the sorbet into an airtight container and freeze for at least 3 hrs before serving. Willkeep,frozen,forupto1month. PER SCOOP 100 kcals • fat none • saturates none • carbs 23g • sugars 20g • fbre 2g • protein 1g • salt none